New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1887-06-08
DOMESTIC HINTS.
POTATO oMELET.

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Take six good-sized potatoes, two
teaspoonfuls of salt, one tablespoonful
Of butter and little pepper Peel
the potatoes and put them into boil
ing water. When they have been
boiling for fifteen minutes add one
teaspoonful of salt. AS soon as cooked
drain and mash we'll. Add one tea
spoonful of salt, little pepper and
butter; then add four well-beaten
yolks, mixing well. Rub through a
colander. Melt two tablespoonful of
butter in a frying-pan. Put in the
potatoes, smoothing it all over. Fry
it light-brown color, double and
serve like an omelet.
POTATO AND CORN MUFFINs.
Two cups of cold mashed potato;
two cups of sweet milk; two eggs, we'll
beaten; two cups of corn meal, or
enough for batter. Soften the
potato with the milk, working out all
the Jumps; then stir in corn meal till
the batter is just thick enough to drop
easily from the spoon; add the
whipped eggs and beat hard. Drop
into gem pans, oiled and hot, and bake
in an oven from twenty to thirty min
utes.
JOHNNY CAKE.
Rub into one quart of dry meal
piece of butter the size of large gg.
Then wet with milk or water, spread
with a spoon or knife in sheets or on
a board. if baked before the fire. This
can be well baked on a girddle, by tax
ing small portion of the dough, fiat
ten and shape with your hands into
small cakes about half an inch thick.
70 be baked brown on both sides.
PRESERVED ORANGES.
Boil the oranges in clear water until
you can pass a straw through their
skins; then clarity three-quarters of a
pound of sugar to pound of fruit,
and pour over the oranges while hot.
Let them stand one night, then boil
them in the syrup until they are clea'' 4
and the syrup thick. Take them fl <.
the syrup and strain it clear over tn -
BAKED CHICKEN.
Dismember the joints in the same
manner as for stewing; lay the piec d
in a shallow dish, and pour over the
meat sweet cream in proportion of one
half cup to each chicken; season t, !
taste. Basic occasionally with the
liquor formed by the cream and juice :"
of the meat, and us fast as the pieces
get Drowned turn them.
RICE PUDDING.
One teacupful of cold boiled rice, one
heaped tablespoonful OF corn starch,
one egg, one quart of milk, one-haf
cupful of sugar, a little salt and the
juice of one lemon. Mix the cornstarch
thoroughly in a little cold milk and stir
into the hot milk evenly before addi~. -,
rice or eggs. 70
NICE DoUGHNUTs.
One egg. one cup of sugar, one large
cup of milk, a piece of butter not quite
the size of an egg, one teaspoonfull Of
SWAY WV GCClopOOu1ul1S CIcdu1 Idl GttIs
a little salt and ginger. Flour suffi,
Gent to roll out. Fry in hot lard.
INDIAN PUDDING. i
Boil one quart of milk, and add "a
cup of corn meal, previously mixed
with a little milk, and one cup of raj I
sins; let cool unit lukewarm; add on
cup of molasses, a little SALT and b; Il
three hours. Serve with cream
sauce.
STEAMED PUDDING. I Is
Two eggs. one cup Of sugar, on : : +
of sour milk, one teaspoonfull of soda
one-half teaspoonful of salt; add flour
to make a. stiff batter, one cup of cur :
rants or rais.ns. Steam in buttered
pudding dish II hours.
CELERY SOUP.
Wash and cut into small pieces cele- i
ry in sufficient quantity; blanch it, antss>
then boil it with water, salt and nut
meg; pass it through sieve, ana thin
it with meat or chicken broth; cream
can be added.